Rice should earn its place on the plate. This one does—with chicken stock, garlic, fresh lime and plenty of cilantro. Tuck it into a chicken rice bowl, serve it alongside enchiladas or eat it straight from the pot. Around here, it doesn’t always make it to the plate.

Cooking rice in chicken broth dials up the flavor considerably. I always throw a smashed garlic clove into the cooking liquid for another layer of flavor. The lime goes in at the end, along with a generous handful of cilantro. Zest brings the fragrance, juice brings the tang, and suddenly that humble pot of rice is getting as much attention as dinner. Make extra. You’ll want it for tomorrow’s rice bowls.

Recipe

Makes 6 cups rice

• 2 c. basmati rice, well rinsed
• 2 c. chicken stock
• 1 c. water
• 1 Tbsp. Olive oil
• 1 garlic clove, smashed
• 1 teaspoon kosher salt
• 1 Tbsp. lime zest
• 2 Tbsp. lime juice
• 1 c. chopped fresh cilantro

Instructions

1. Add the chicken broth, water, salt, olive oil and smashed garlic clove to a medium saucepan with lid.  Bring to a boil.  Add rice, stir well and reduce the heat to maintain a gentle simmer, with small, light bubbles. Cover and cook for 13 minutes..  Cover and cook 13 minutes.  Turn off heat and let rice sit with the lid on for 5 minutes.
2. Remove the smashed garlic clove.  It has surrendered all its flavor.  Thank you for your service.
3. Fluff rice with a fork. Stir in lime zest, lime juice and cilantro, making sure it is well mixed for good distribution of flavor.  Serve alongside enchiladas, as a great base for rice bowls or all on its own.

My giants’ favorite rice bowl!